Poke holes in squash in several places with a knife. Grill for 35 to 40 minutes or until squash is soft. Let rest until cool enough to touch.

Slice squash into halves and spoon out and throw away seeds. Spoon out pulp and smash in a large bowl. Mix in tofu, egg, egg whites, brown sugar, margarine, cinnamon, allspice, and nutmeg; mix until smooth. Sprinkle with salt and pepper.